CN105145922B - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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Abstract
The invention belongs to tea processing technology fields, more particularly to a kind of processing method of black tea, it will be rubbed in black tea processing technology, fermentation condition setting is that steady temperature is 28-38 DEG C, time of kneading is 40-90min, and fermentation time 2-4h, both having solved is influenced drawback by season, day and night temperature, fermentation time is shortened again, to substantially increase production capacity, simultaneously, it is ensured that the stability of black tea quality.
Description
Technical field
The invention belongs to tea processing technology fields, and in particular to a kind of processing method of black tea.
Background technique
The processing technology of conventional black is the technical process such as wither, rub, fermenting, drying, and principle makes chemical in tealeaves
A series of physical and chemical changes occur for ingredient, to form the exclusive qualitative characteristics of black tea.However tea-manufacturing technology is different, it is right
The reserved of tea polyphenols is different, wherein rubs temperature and time, attenuation degree is affected to the amount of oxidation of tea polyphenols.Generally
In the case of, the height of fermentation temperature and the length of time are positively correlated with the amount of oxidation of tea polyphenols, i.e., temperature is higher, and the time gets over
Long tea polyphenols amount of oxidation is bigger, and the catechin in tea polyphenols also has same variation tendency.
In the prior art, black tea is rubbed, fementative composition method has: it is conventional rub, spontaneous fermentation combined method and routine
It rubs, two kinds of charcoal fire fementative composition method.
Using it is conventional rub, spontaneous fermentation combined method prepares black tea, black tea quality by season, round the clock, space temperature variation shadow
Sound is larger, therefore in the case where guaranteeing black tea quality, so that fermentation time can not be controlled, is unfavorable for batch production and market pin
It sells；Routine is rubbed, charcoal fire fementative composition method prepares black tea, needs strict control fuel temperature tea, and fuel is also easy to produce smoke, because
This fermentation time and nutritive value are difficult to control, and resource consumption is larger, causes environmental pollution.
For this purpose, this researcher is engaged in black tea manufacture work for many years, in conjunction with tea making knowledge, to rub in black tea processing technology
It twists, the combined method of fermentation provides a kind of new approaches.
Summary of the invention
The present invention is to solve influence of the temperature to black tea quality and fermentation time, provide a kind of high nutritive value black tea and
The controllable preparation process of its fermentation time.
It is achieved especially by following scheme:
A kind of processing method of black tea, is rubbed consistent with fermentation temperature.
It is described to rub, time 40-90min.
The fermentation, time 2-4h.
The temperature rubbed and fermented is 28-38 DEG C.
Technical solution (1): selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling, wither to moisture content be <
After 45%, it is rubbed, after ferment at constant temperature processing, and it is consistent with fermentation temperature to rub temperature through constant temperature, is 70-90 DEG C in temperature
Under the conditions of, being baked to moisture content is < 5%, obtains black tea.
The rub temperature and fermentation temperature is 30-36 DEG C.
Technical solution (2): selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling, wither to moisture content be <
After 40%, it is rubbed, after ferment at constant temperature processing, and it is consistent with fermentation temperature to rub temperature through constant temperature, is 90-100 in temperature
Under the conditions of DEG C, being baked to moisture content is < 5%, obtains black tea.
The rub temperature and fermentation temperature is 33-38 DEG C.
Technical solution (3): selecting two or three leaf fresh leaf of a bud is raw material, and it is < that it, which is rubbed, is withered to moisture content
After 35%, it is rubbed, after ferment at constant temperature processing, and it is consistent with fermentation temperature to rub temperature through a constant temperature, is 45- in temperature
Under the conditions of 60 DEG C, being baked to moisture content is < 20%；It is rubbed again through secondary constant temperature, and secondary rubs temperature and one
Secondary temperature of rubbing is consistent, and under the conditions of temperature is 100-110 DEG C, being baked to moisture content is < 5%, obtains red
Tea.
It is described once rub, the secondary temperature rubbed, fermented is 28-34 DEG C.
Technical solution (4): selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling, wither to moisture content be <
After 30%, it is rubbed, ferment at constant temperature through a constant temperature, under the conditions of temperature is 80-100 DEG C, is baked to moisture
Content is < 15%；Again after secondary constant temperature rubs processing, and once rub, it is secondary rub with fermentation temperature it is consistent,
Under the conditions of temperature is 110-120 DEG C, being baked to moisture content is < 5%, obtains black tea.
It is described once rub, the secondary temperature rubbed, fermented is 35-38 DEG C.
The present invention is suitable for the preparation of spring tea, summer tea, autumn tea.
Beneficial effects of the present invention
Rubbed using constant temperature, fementative composition preparation method, time of kneading under the same conditions, both solve by season,
Round the clock, the drawbacks of space temperature variation influences, and the generation of peculiar smell is prevented, and make black tea at a lower temperature, shorten fermentation
It time, also ensures the stability of black tea quality, and then substantially increases production capacity, saved the energy；In conjunction with by black kung fu tea GB/
T23776-2009 standard summary is evaluated: shape 25 is divided, and soup look 10 is divided, and fragrance 25 divides, and flavour 30 divides, and tea residue 10 is divided, and amounts to 100
Point calculate, make black tea it is comprehensive evaluate score value more routinely rub, spontaneous fermentation preparation method and it is conventional rub, charcoal fire fermentation at elevated temperatures system
Preparation Method quality score value is respectively increased 2-4 points；In conjunction with conventional nutraceutical composition detection, wherein Vitamin C content is up to 180 μ g/g
More than, polyphenol content is up to 13.7% or more, and up to 9.4% or more, the black tea compared with conventional method preparation has aobvious catechin content
The raising of work, therefore black tea of the invention nutritive value with higher；Because tea polyphenols have the activity for adjusting immunoglobulin,
It connects and improves human immunological competence, also have the function of that vitamin C is promoted to absorb, and then be beneficial to realize ascorbic benefit.
Therefore, black tea of the invention has good quality and nutritional ingredient.
By conventional nutraceutical composition detection, the flavones content of black tea of the invention is about 2138.6 μ g/g, and flavones is shadow
One of an important factor for ringing tealeaves mouthfeel, compared with the black tea of conventional method preparation, the flavones content of this method is higher by one
The order of magnitude illustrates that black tea mouthfeel of the invention is good；Meanwhile compare spring tea, summer tea, autumn tea nutritional ingredient, it is found that vitamin C,
Tea polyphenols, catechin, ash content equal size are very nearly the same, thus illustrate: the invention avoids by season, round the clock, space temperature variation pair
The influence of black tea quality shortens fermentation time on the basis of ensuring nutritive value.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of processing method of black tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it through spreading for cooling, wither
After being 45% to moisture content, it is rubbed, after ferment at constant temperature processing through constant temperature, under the conditions of temperature is 85 DEG C, is carried out
Baking to moisture content is 4.5%, obtains black tea.
Described rubbing with the temperature of fermentation is 32 DEG C.
Embodiment 2
A kind of processing method of black tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it through spreading for cooling, wither
After being 40% to moisture content, by it after ferment at constant temperature, constant temperature rub processing, under the conditions of temperature is 100 DEG C, carried out
Baking to moisture content is 4.0%, obtains black tea.
Described rubbing with the temperature of fermentation is 34 DEG C.
Embodiment 3
A kind of processing method of black tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it through spreading for cooling, drying
After being 35% to moisture content, it is rubbed through a constant temperature, after ferment at constant temperature processing, under the conditions of temperature is 52 DEG C, by it
Baked to moisture content be 20% after；Again after secondary constant temperature rubs processing, temperature be 106 DEG C under the conditions of, by its into
It is 3.5% that row, which is baked to moisture content, obtains black tea.
It is described once rub, the secondary temperature rubbed, fermented is 35 DEG C.
Embodiment 4
A kind of processing method of black tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it through spreading for cooling, wither
After being 30% to moisture content, it is rubbed through a constant temperature, after ferment at constant temperature processing, under the conditions of temperature is 100 DEG C, by it
Baked to moisture content be 15% after；Again after secondary constant temperature rubs processing, temperature be 118 DEG C under the conditions of, by its into
It is 3.0% that row, which is baked to moisture content, obtains black tea.
It is described once rub, the secondary temperature rubbed, fermented is 38 DEG C.
Embodiment 5
A kind of black tea processing method of spring tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling,
Wither to moisture content be 30% after, is carried out ferment at constant temperature 2h, after constant temperature rubs 45min, temperature be 105 DEG C of conditions
Under, being baked to moisture content is 4.5%, obtains black tea.
The fermentation and the steady temperature rubbed are 37 DEG C.
Embodiment 6
A kind of black tea processing method of summer tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling,
Wither be 35% to moisture content after, is carried out constant temperature and rubs 50min, be 90 DEG C in temperature after ferment at constant temperature 2.8h
Under the conditions of, being baked to moisture content is 20%, when being cooled to 30 DEG C, then rubs 25min through secondary constant temperature, in temperature
Under the conditions of 110 DEG C, being baked to moisture content is 5%, obtains black tea.
It is described once rub, the secondary steady temperature rubbed and fermented is 32 DEG C.
Embodiment 7
A kind of processing method of autumn tea black tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by its through spreading for cooling,
Wither be 40% to moisture content after, is carried out constant temperature and rubs 80min, be 120 DEG C of conditions in temperature after ferment at constant temperature 3.5h
Under, being baked to moisture content is 4.0%, obtains black tea.
The fermentation and the steady temperature rubbed are 35 DEG C.
Test example 1
Contrast groups 1: a kind of black tea processing method of spring tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it
Through spreading for cooling, wither be 30% to moisture content after, is carried out conventional rub and handles 45min, spontaneous fermentation 10h, be in temperature
Under the conditions of 105 DEG C, being baked to moisture content is 4.5%, obtains black tea.
The temperature routinely rubbed is 18 DEG C.
The temperature of the spontaneous fermentation is 21 DEG C.
Contrast groups 2: a kind of black tea processing method of spring tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it
Through spreading for cooling, wither be 30% to moisture content after, is carried out it is conventional rub 45min, it is 105 DEG C in temperature that charcoal fire, which ferments 8h,
Under the conditions of, being baked to moisture content is 4.5%, obtains black tea.
It is 18 DEG C that the routine, which rubs temperature,.
The charcoal fire fermentation temperature is 30 DEG C.
Evaluate that shape 25 is divided, soup look 10 is divided, fragrance 25 divides, flavour 30 by black kung fu tea GB/T23776-2009 standard summary
Point, tea residue 10 divide, amount to 100 points of calculating, embodiment 5, contrast groups 1, comparison is respectively adopted in standby 3 parts of identical standard fresh leafs
The method of group 2, and in the case that other techniques are constant, prepares black tea, and in the same circumstances to black tea shape, soup look, fragrance,
Flavour, tea residue carry out Piglet s colibacillosis, and result is as shown in table 1 below:
Table 1
| Sample | Shape | Soup look | Fragrance | Flavour | Tea residue | It amounts to |
| Embodiment 5 | 23.5 | 9 | 24.5 | 29.5 | 9 | 95.5 |
| Contrast groups 1 | 22.5 | 8.5 | 23.5 | 28.5 | 8.5 | 91.5 |
| Contrast groups 2 | 23 | 9 | 24 | 28.5 | 8.5 | 93 |
It is carried out according to the black tea that traditional nutritional ingredient detection method is respectively prepared embodiment 5, contrast groups 1, contrast groups 2
Nutritional ingredient detection, result are as shown in table 2 below:
Table 2
| Sample | Tea polyphenols (%) | Catechin (%) | Ash content (%) | Flavones (μ g/g) | Vitamin C (μ g/g) |
| Embodiment 5 | 13.8 | 11.0 | 5.04 | 2230.5 | 183 |
| Contrast groups 1 | 4.3 | 2.6 | 4.93 | 1918.5 | 72 |
| Contrast groups 2 | 9.6 | 5.1 | 4.79 | —— | 75 |
Compared by three, rubbed using constant temperature, the spring tea of the combined method of ferment at constant temperature preparation, comprehensive scores are
95.5, it is 2.5 points high compared with the spring tea routinely rubbed, prepared by charcoal fire fementative composition method, it relatively routinely rubs, spontaneous fermentation combined method
The spring tea of preparation is 4.0 points high, and therefore, spring tea green tea prepared by the present invention is more excellent.
Further, it is compared in conjunction with nutritional ingredient, the spring tea prepared using this method, tea polyphenols, vitamin C, flavones, ash content
Content is significantly raised, and especially, Vitamin C content is up to 183 μ g/g, is higher by about 2 times than conventional method；Polyphenol content is up to
13.8%, 1-3 times is higher by than conventional method；Therefore, spring tea of the invention nutritive value with higher.
Test example 2
Contrast groups 3: a kind of black tea processing method of summer tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it
Through spreading for cooling, wither be 35% to moisture content after, is carried out it is primary routinely rub 50min, after spontaneous fermentation 11h, in temperature
Under the conditions of 90 DEG C, being baked to moisture content is 20%, when being cooled to 30 DEG C, then rubs 20min through secondary routine,
Under the conditions of temperature is 110 DEG C, being baked to moisture content is 5%, obtains black tea.
The temperature that the routine rubs first and second is 21 DEG C.
The temperature of the spontaneous fermentation is 28 DEG C.
Contrast groups 4: a kind of black tea processing method of summer tea the steps include: that selecting two or three leaf fresh leaf of a bud is raw material, by it
Through spreading for cooling, wither be 35% to moisture content after, is carried out it is primary conventional rub 50min, after charcoal fire fermentation 10h, in temperature
Under the conditions of 90 DEG C, being baked to moisture content is 20%, when being cooled to 30 DEG C, then rubs 20min through secondary constant temperature,
Under the conditions of temperature is 110 DEG C, being baked to moisture content is 5%, obtains black tea.
It is described once rub, the secondary temperature rubbed is 20 DEG C.
The temperature of the charcoal fire fermentation is 30 DEG C.
Evaluate that shape 25 is divided, soup look 10 is divided, fragrance 25 divides, flavour 30 by black kung fu tea GB/T23776-2009 standard summary
Point, tea residue 10 divide, amount to 100 points of calculating, embodiment 6, contrast groups 3, comparison is respectively adopted in standby 3 parts of identical standard fresh leafs
The method of group 4, and in the case that other techniques are constant, prepares black tea, and in the same circumstances to black tea shape, soup look, fragrance,
Flavour, tea residue carry out Piglet s colibacillosis, and result is as shown in table 3 below:
Table 3
| Sample | Shape | Soup look | Fragrance | Flavour | Tea residue | It amounts to |
| Embodiment 6 | 23.5 | 9.5 | 24 | 28.5 | 8.5 | 94 |
| Contrast groups 3 | 22 | 8.5 | 23.5 | 28.5 | 8 | 90.5 |
| Contrast groups 4 | 24 | 9 | 23.5 | 27.5 | 8 | 92 |
It is carried out according to the black tea that traditional nutritional ingredient detection method is respectively prepared embodiment 6, contrast groups 3, contrast groups 4
Nutritional ingredient detection, result are as shown in table 4 below:
Table 4
| Sample | Tea polyphenols (%) | Catechin (%) | Ash content (%) | Flavones (μ g/g) | Vitamin C (μ g/g) |
| Embodiment 6 | 15.4 | 12.2 | 5.08 | 2113.4 | 186 |
| Contrast groups 3 | 13.6 | 9.3 | 2.53 | 1040.8 | 19 |
| Contrast groups 4 | 6.9 | 5.2 | 3.89 | 827.6 | 26 |
Compared by three, rubbed using constant temperature, the summer tea of ferment at constant temperature combined method preparation, comprehensive score 94,
2.0 points high compared with the summer tea routinely rubbed, prepared by charcoal fire fementative composition method, relatively routine is rubbed, prepared by spontaneous fermentation combined method
Summer tea it is 3.5 points high, therefore, summer tea quality of the invention is preferable.
Further, it is compared in conjunction with nutritional ingredient, the summer tea prepared using this method, tea polyphenols, vitamin C, flavones, ash content
Content significant change, especially, Vitamin C content are up to 186 μ g/g, are higher by 1 order of magnitude than conventional method；Polyphenol content
Up to 15.4%, 1-2 times is higher by than conventional method；Catechin content is about 1.5 times higher than conventional method up to 12.2%；With tradition
Method is compared, and content of ashes is about higher by 2 times；Summer tea nutritive value of the invention is high.
Test example 3
Contrast groups 5: a kind of black tea processing method of autumn tea the steps include: to select two leaves and a bud fresh leaf for raw material, be passed through
Spreading for cooling, wither be 40% to moisture content after, is carried out it is conventional rub 80min, be 120 DEG C in temperature after spontaneous fermentation 13h
Under the conditions of, being baked to moisture content is 4.0%, obtains black tea.
The temperature routinely rubbed is 30 DEG C.
The temperature of the spontaneous fermentation is 38 DEG C.
Contrast groups 6: a kind of black tea processing method of autumn tea the steps include: to select two leaves and a bud fresh leaf for raw material, be passed through
Spreading for cooling, wither be 40% to moisture content after, is carried out it is conventional rub 80min, charcoal fire fermentation 9h after, be 120 DEG C in temperature
Under the conditions of, being baked to moisture content is 4.0%, obtains black tea.
The temperature routinely rubbed is 29 DEG C.
The temperature of the charcoal fire fermentation is 40 DEG C.
Evaluate that shape 25 is divided, soup look 10 is divided, fragrance 25 divides, flavour 30 by black kung fu tea GB/T23776-2009 standard summary
Point, tea residue 10 divide, amount to 100 points of calculating, embodiment 7, contrast groups 5, comparison is respectively adopted in standby 3 parts of identical standard fresh leafs
The method of group 6, and in the case that other techniques are constant, prepares black tea, and in the same circumstances to black tea shape, soup look, fragrance,
Flavour, tea residue carry out Piglet s colibacillosis, and result is as shown in table 5 below:
Table 5
| Sample | Shape | Soup look | Fragrance | Flavour | Tea residue | It amounts to |
| Embodiment 7 | 22.5 | 8.5 | 23.5 | 27.5 | 8 | 90 |
| Contrast groups 5 | 22 | 8 | 22.5 | 26.5 | 7 | 86 |
| Contrast groups 6 | 22.5 | 8 | 23 | 27 | 7.5 | 88 |
It is carried out according to the black tea that traditional nutritional ingredient detection method is respectively prepared embodiment 7, contrast groups 5, contrast groups 6
Nutritional ingredient detection, result are as shown in table 6 below:
Table 6
| Sample | Tea polyphenols (%) | Catechin (%) | Ash content (%) | Flavones (μ g/g) | Vitamin C (μ g/g) |
| Embodiment 7 | 13.7 | 9.4 | 5.01 | 2138.6 | 178 |
| Contrast groups 5 | 13.1 | 10.5 | 5.37 | 412.0 | 69 |
| Contrast groups 6 | 1.6 | —— | 8.49 | 697.6 | 17 |
Compared by three, is rubbed using constant temperature, the autumn tea of ferment at constant temperature combined method preparation, comprehensive score 90, compared with
Routine is rubbed, the autumn tea of charcoal fire fementative composition method preparation is 2.0 points high, and relatively routine is rubbed, prepared by spontaneous fermentation combined method
Autumn tea is 4.0 points high, and therefore, the quality of autumn tea of the invention is higher.
Further, in conjunction with nutritional ingredient compare, using this method prepare autumn tea, Vitamin C content up to 178 μ g/g, and
Contrast groups 5,6 respectively 69 μ g/g, 17 μ g/g, and polyphenol content highest, but catechin content is prepared not as good as contrast groups 5
Autumn tea, therefore, Vitamin C content is abundant in autumn tea of the invention, has multiple nutritional components.
According to the comparing result of test example 1, test example 2, test example 3, discovery: rubbed using constant temperature, the group of ferment at constant temperature
Conjunction method prepares black tea, and fermentation time is shorter, and product quality is high, is evaluated with black kung fu tea GB/T23776-2009 standard summary
Meter, comprehensive score value up to 90 points or more, by conventional nutraceutical composition detection, obtain: spring tea, summer tea, autumn tea contain abundant
Vitamin C, tea polyphenols and catechin, and content is similar.It can thus be appreciated that: it is rubbed using constant temperature, the combination side of ferment at constant temperature
Method prepares black tea so that product quality influenced by season, day and night temperature it is smaller.
Test example 4
Evaluate that shape 25 is divided, soup look 10 is divided, fragrance 25 divides, flavour 30 by black kung fu tea GB/T23776-2009 standard summary
Point, tea residue 10 divide, amount to 100 points of calculating, standby 3 parts of identical standard fresh leafs, be respectively adopted embodiment 1-4 preparation black tea and
Conventional black, and Piglet s colibacillosis, result are carried out to black tea shape, soup look, fragrance, flavour, tea residue in the same circumstances
It is as shown in table 7 below:
Table 7
| Sample | Shape | Soup look | Fragrance | Flavour | Tea residue | It amounts to |
| Embodiment 1 | 23.5 | 9 | 24.5 | 29.5 | 9 | 95.5 |
| Embodiment 2 | 23.5 | 9.5 | 24 | 28.5 | 8.5 | 94 |
| Embodiment 3 | 22.5 | 8.5 | 23.5 | 27.5 | 8 | 90 |
| Embodiment 4 | 23 | 9 | 24 | 28.5 | 8.5 | 93 |
| Conventional black | 23 | 8 | 23.5 | 26.5 | 7 | 88 |
Nutrition is carried out to the black tea of embodiment 1-4 preparation, conventional black respectively according to traditional nutritional ingredient detection method
Composition detection, result are as shown in table 6 below:
Table 6
| Sample | Tea polyphenols (%) | Catechin (%) | Ash content (%) | Flavones (μ g/g) | Vitamin C (μ g/g) |
| Embodiment 1 | 13.7 | 9.4 | 5.1 | 2138.6 | 179 |
| Embodiment 2 | 13.1 | 10.5 | 5.7 | 2142.0 | 189 |
| Embodiment 3 | 14.8 | 10.2 | 6.9 | 1966.7 | 182 |
| Embodiment 4 | 12.6 | 10.1 | 6.3 | 2093.0 | 186 |
| Conventional black | 2.1 | 1.4 | 5.7 | 468.2 | 80 |
By comparing, the black tea prepared using the method for the present invention, comprehensive score is 93.5, is higher by 5 compared with conventional black
Point or more, therefore, the comprehensive quality of black tea of the invention is higher.
Further, in conjunction with nutritional ingredient compare, using this method prepare autumn tea, Vitamin C content up to 179 μ g/g with
On, and conventional black is about 80 μ g/g；Polyphenol content is higher, and to account for polyphenol content larger for catechin, therefore, of the invention
Vitamin C content is abundant in autumn tea, has multiple nutritional components.
Claims (5)
1. a kind of processing method of black tea, which is characterized in that rub consistent with the temperature of fermentation；It is described to rub, time 40-
90min；The fermentation, time 2-4h；The temperature rubbed and fermented is 28-38 DEG C.
2. the processing method of black tea as described in claim 1, which comprises the following steps: selection one bud, two or three leaf
Fresh leaf is raw material, by its through spreading for cooling, wither to moisture content be < 45% after, it is rubbed through constant temperature, ferment at constant temperature processing after,
And it is consistent with fermentation temperature to rub temperature, under the conditions of temperature is 70-90 DEG C, being baked to moisture content is < 5%,
Obtain black tea.
3. the processing method of black tea as described in claim 1, which comprises the following steps: selection one bud, two or three leaf
Fresh leaf is raw material, by its through spreading for cooling, wither to moisture content be < 40% after, it is rubbed through constant temperature, ferment at constant temperature processing after,
And it is consistent with fermentation temperature to rub temperature, under the conditions of temperature is 90-100 DEG C, being baked to moisture content is <
5%, obtain black tea.
4. the processing method of black tea as described in claim 1, which comprises the following steps: selection one bud, two or three leaf
Fresh leaf is raw material, by its through spreading for cooling, wither to moisture content be < 35% after, it is rubbed, at ferment at constant temperature through a constant temperature
After reason, and it is consistent with fermentation temperature to rub temperature, under the conditions of temperature is 45-60 DEG C, is baked to moisture content and is
< 20%；It is rubbed again through secondary constant temperature, and secondary temperature of rubbing is consistent with temperature is once rubbed, and is 100-110 DEG C of item in temperature
Under part, being baked to moisture content is < 5%, obtains black tea.
5. the processing method of black tea as described in claim 1, which comprises the following steps: selection one bud, two or three leaf
Fresh leaf is raw material, by its through spreading for cooling, wither to moisture content be < 30% after, it is rubbed through a constant temperature, ferment at constant temperature,
Under the conditions of temperature is 80-100 DEG C, being baked to moisture content is < 15%；Again after secondary constant temperature rubs processing, and
Once rub, it is secondary rub with fermentation temperature it is consistent, temperature be 110-120 DEG C under the conditions of, baked to moisture and contained
Amount is < 5%, obtains black tea.
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